Irresistible Cherry Cheesecake

Indulging in a slice of decadent cherry cheesecake is a delightful experience that can make any occasion feel extra special. This irresistible cherry cheesecake recipe combines a rich cream cheese filling with a buttery crust and a fruity cherry topping, creating a dessert that is perfect for gatherings or simply to satisfy a sweet craving. Whether you’re an experienced baker or a novice, this easy-to-follow recipe is sure to impress!

Create Your Culinary Masterpiece

🧂 Ingredients:

• 200 g biscuits (petit beurre or graham crackers)
• 80 g butter (melted)
• 1 tbsp sugar (optional)
• 600 g cream cheese (room temperature)
• 200 g sugar
• 200 g sour cream / strained yogurt
• 3 eggs (room temperature)
• 1 tbsp lemon juice
• 1 tsp vanilla
• 1 tbsp cornstarch (optional)
• 300–350 g cherry pie filling

For Homemade Cherry Sauce:

• 2 cups cherries (pitted)
• 1/2 cup sugar
• 1 tbsp cornstarch
• 2–3 tbsp water
• 1 tsp lemon juice

👩‍🍳 Directions:

1. Prepare the Crust:

   • Preheat your oven to 175°C (350°F).
   • Crush the biscuits in a food processor until they reach a fine crumb consistency.
   • In a bowl, mix the crushed biscuits with melted butter and sugar until combined.
   • Press this mixture firmly into the bottom of a greased 9-inch springform pan to create the crust.
   • Bake for 10 minutes, then remove from oven and cool.

2. Make the Cheesecake Filling:

   • In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy.
   • Gradually add sugar, sour cream, eggs, lemon juice, and vanilla, mixing well after each addition.
   • If using cornstarch, mix it in as well. This helps stabilize the filling and gives it a creamy texture.

3. Assemble the Cheesecake:

   • Pour the cream cheese mixture over the cooled crust and spread it evenly.
   • Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.

4. Prepare the Cherry Sauce (Optional):

   • In a saucepan, combine pitted cherries, sugar, cornstarch, water, and lemon juice over medium heat.
   • Stir continuously until the mixture clears and thickens. Remove from heat and let cool.

5. Chill and Serve:

   • Once the cheesecake is done baking, turn off the oven and let it cool inside for about an hour. This prevents cracking.
   • Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
   • Top with cherry pie filling or the homemade cherry sauce before slicing.

💡 Tips & Variations:

• For a Richer Flavor: Add a tablespoon of almond extract to the cheesecake filling for a unique twist.
• Chocolate Lovers Unite: For a chocolate cheesecake, fold in melted dark chocolate or cocoa powder to the cream cheese filling.
• Fruit Alternatives: Swap out cherries for other fruits like blueberries, strawberries, or raspberries.
• Serving Suggestion: Serve with freshly whipped cream and mint leaves for a stunning presentation.

FAQ

Q: Can I make this cheesecake ahead of time?
A: Yes! This cheesecake can be made in advance and stored in the refrigerator for up to 5 days. Just make sure to cover it well.

Q: Is it necessary to use room temperature ingredients?
A: Yes, using room temperature cream cheese and eggs ensures a smoother filling and helps to avoid lumps.

Q: Can I freeze leftover cheesecake?
A: Absolutely! You can freeze cheesecake for up to 2-3 months. Just wrap it tightly to prevent freezer burn.

Q: What’s the best way to cut cheesecake?
A: For clean slices, use a hot, dry knife. Dip the knife in hot water, wipe it dry, and make your cut. Repeat this process for each slice for a beautiful presentation.

👉 Try it now! Share your experience making this irresistible cherry cheesecake in the comments below. We’d love to hear your variations and tips!

Craft the perfect indulgence with this delightful cherry cheesecake recipe, and elevate your dessert game to a whole new level!

Cherry Cheesecake

This irresistible cherry cheesecake recipe combines a rich cream cheese filling with a buttery crust and a fruity cherry topping, making it perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Crust

• 200 g biscuits (petit beurre or graham crackers)
• 80 g butter (melted)
• 1 tbsp sugar (optional)

For the Cheesecake Filling

• 600 g cream cheese (room temperature)
• 200 g sugar
• 200 g sour cream / strained yogurt
• 3 units eggs (room temperature)
• 1 tbsp lemon juice
• 1 tsp vanilla
• 1 tbsp cornstarch (optional) Helps stabilize the filling

For the Cherry Topping

• 300-350 g cherry pie filling

For Homemade Cherry Sauce (Optional)

• 2 cups cherries (pitted)
• 1/2 cup sugar
• 1 tbsp cornstarch
• 2-3 tbsp water
• 1 tsp lemon juice

Method

 

Preparation of the Crust

1. Preheat your oven to 175°C (350°F).
2. Crush the biscuits in a food processor until they reach a fine crumb consistency.
3. In a bowl, mix the crushed biscuits with melted butter and sugar until combined.
4. Press this mixture firmly into the bottom of a greased 9-inch springform pan to create the crust.
5. Bake for 10 minutes, then remove from oven and cool.

Making the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy.
2. Gradually add sugar, sour cream, eggs, lemon juice, and vanilla, mixing well after each addition.
3. If using cornstarch, mix it in as well.

Assembling the Cheesecake

1. Pour the cream cheese mixture over the cooled crust and spread it evenly.
2. Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly.

Preparing the Cherry Sauce (Optional)

1. In a saucepan, combine pitted cherries, sugar, cornstarch, water, and lemon juice over medium heat.
2. Stir continuously until the mixture clears and thickens. Remove from heat and let cool.

Chill and Serve

1. Once the cheesecake is done baking, turn off the oven and let it cool inside for about an hour.
2. Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
3. Top with cherry pie filling or the homemade cherry sauce before slicing.

Notes

For a richer flavor, add a tablespoon of almond extract to the cheesecake filling. For chocolate lovers, fold in melted dark chocolate or cocoa powder. Berry swaps can be made with blueberries, strawberries, or raspberries. Serve with freshly whipped cream and mint leaves for a stunning presentation.